A lighter, healthier, oven-to-table shrimp scampi casserole that’s sure to become a family favorite!
One of my favorite dishes to order at a restaurant used to be shrimp scampi, but I finally gave up because I’d almost always be disappointed. The shrimp was usually drowning in a sea of butter and the taste of garlic waaaaay too strong. As is so often the case in restaurants, these dishes were simply too heavy. So, I came up with a lighter, healthier version of shrimp scampi and it’s become a family favorite. 15 Minute Light and Lemony Shrimp Scampi Florentine is simple to prepare and is terrific served over Lemon Rice or pasta. (more…)
I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you’re trying to reduce your consumption of animal products and eat more plant-based foods, Sabra hummus can help. The main ingredient in Sabra hummus is chickpeas (also known as garbanzo beans) and chickpeas are one of the best sources of plant-based protein. Sabra hummus is available in more than a dozen flavors, including organic varieties, and is great as a dip for vegetables and slathered on pita bread, but you can also use it as an ingredient in a variety of recipes such as these delicious Hummus Broccoli Fritters that I created for the Sabra Recipe Redux Challenge. (more…)
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. This month’s theme is healthy picnic or al fresco recipes. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
It can be tricky to healthify a classic recipe because many people steadfastly insist that classic recipes not be tampered with – that they’ve earned their title precisely because they can’t be improved upon. (In case you’re wondering, “healthify” is a made-up word defined by me as follows: to take something not normally considered healthy and change it to make it more nutritious while keeping some of its defining characteristics intact.) So, if you dare to tinker with one of these recipes, make sure the finished food is as good as, or better than, its classic counterpart. And, if you’ve swapped out some of the recipe’s usual ingredients and replaced them with more nutritious ones, the true accolades will follow when tasters realize that not only does the food taste delicious, it’s healthier too! These Almond Pecan Coconut Sugar Shortbread cookies are a case in point and are perfect for this month’s Recipe Redux theme – healthy picnic or alfresco recipes. After all, no picnic would be complete without an easy to eat handheld dessert! (more…)
Recreate one of the most boring meals ever (meatloaf and mashed potatoes) and surprise your family with cupcakes for dinner!
If you’ve ever wanted to have cupcakes for dinner, here’s your chance! Blue Cheese Meatloaf Cupcakes with Mashed Potato Frosting is a fun way to jazz up what would otherwise be a pretty ordinary meal of meatloaf and mashed potatoes – blah. Surprise your family with these – the kids will love it! (more…)
Make these soft, delicious, homemade bagels with just a handful of ingredients in about 30 minutes. Gluten-free too!
Bagels are very time-consuming to make at home. You have to mix up a yeast-based dough, give it plenty of time to rise, shape the dough into bagels, and then dunk each one into simmering water. And that’s all before you even bake them! It’s quite a production and can take several hours. So, when I discovered a way to make homemade bagels with just a few ingredients in about half an hour, it was a game-changer. These Kefir Sesame Egg Bagels are a quick, delicious substitute for traditional bagels and they’re gluten-free. (more…)
Unique crackers with gorgeous color made from super healthy ingredients. Vegan, gluten-free, and dairy-free.
I know it’s a little early to start thinking about summer, after all, spring just arrived, but I recently hosted a baby shower and made homemade crackers (in the shape of bunnies) as one of the appetizers. They were such a hit that I was inspired to pull out another one of my favorite cracker recipes – one that I make every summer. These Red Lentil Lobster Crackers are perfect for a summer picnic or lobster bake. They’re made with super healthy ingredients, and they happen to be the exact color of lobsters! I use them as a substitute for croutons in this lobster Caesar salad, but they are equally delicious dipped in hummus or guacamole. (more…)
Two breakfast classics come together to create a unique dish chock-full of crispy deliciousness!
When it comes to breakfast fare, hash browns and donuts are classics, which is why this recipe for Hash Brown Donuts is so fun! It combines two popular breakfast staples into one unique dish! In addition to being super creative, Hash Brown Donuts have some other great qualities. They’re baked in the oven (versus fried in a pan), so there’s no splattering of grease to deal with, and no being tethered to the stovetop. And, they’re easier to eat than regular hash browns because you can pick them up with your hands. This makes them a great party appetizer too. Hash Brown Donuts are super crispy and delicious even though they’re made with much less oil than typical hash browns. A standard hash browns recipe using 1 pound of potatoes will usually call for ¼ cup or more of butter or oil. This recipe for Hash Brown Donuts uses only 1 tablespoon of olive oil and a little bit extra to spray the pan. (more…)
Bright, delicious flavor in one of the easiest, most delicious sides dishes youll ever make!
I was tempted to call this dish easiest ever quinoa, or something along those lines, because Lemony Quinoa with Sun-Dried Tomatoes is so simple to make you barely even need a recipe. For food blogging however, specific, more descriptive titles are always better as they show up in internet searches more readily, and besides, any recipe title that begins with lemony always catches peoples attention, and believe me, this dish is deserving of attention! This is one of my go-to side dishes for entertaining because its easy, delicious, and only requires a handful of ingredients. Simply cook quinoa in vegetable stock (chicken and beef stock work too if youre not vegan) and let it cool. Then, add lemon juice, lemon zest, fresh chopped parsley, and sun-dried tomatoes, and season to taste. That’s it! It doesnt get much easier than that! (more…)
Broccoli rice and cheddar cheese are a match made in heaven in these delicious, savory waffles. Each waffle contains the equivalent of three servings of broccoli!
Waffles aren’t just for breakfast anymore! If you’re into cooking and trying new and different recipes, you’ve probably noticed that savory waffles have been trending for a while now. I developed my first savory waffle recipe about a year ago, but then forgot all about waffles until recently when I started using a lot of riced vegetables in my cooking. That’s when it dawned on me that riced vegetables would be the perfect addition to savory waffles. Ricing vegetables is an even hotter food trend than savory waffles. It began with cauliflower but has expanded to other vegetables, and has become so popular that some of the major food companies are now producing several varieties of frozen, riced vegetables. Fresh riced vegetables are also widely available in most upscale grocery stores, but it’s easy to make your own which is what I did for these delicious Gluten-Free Broccoli Cheddar Waffles. (more…)
Simple to make healthy brownies with intense, dark chocolate flavor.
Dark Chocolate Avocado Banana Brownies seem almost too good to be true! They’re flourless, gluten-free, dairy-free, paleo friendly, and contain no refined sugar, yet they taste so decadent. And, they clock in at only 84 calories per serving! They have a tender texture that’s more cake-like than fudgy, and a deep, rich chocolate flavor that comes from cacao powder. You might be put off by the avocado in this recipe, but don’t be. The avocado replaces the fat that you normally find in brownie recipes (usually butter or oil) and you don’t taste it at all. The banana adds sweetness with a slight banana taste, but mostly what comes through in these brownies is intense chocolately goodness! (more…)